Go Back

Tuscan Tortellini Salad

Tuscan tortellini salad with cheese tortellini, sun-dried tomatoes, spinach, and white beans tossed in a balsamic dressing. Chilling for an hour lets the flavors mingle for a colorful Italian tortellini salad that stays fresh and satisfying.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Cheese tortellini
  • 1 lb cheese tortellini Use cheese tortellini for the classic stuffed texture.
Sun-dried tomato and greens
  • 1 cup sun-dried tomatoes in oil, drained and chopped Drain well and chop so they distribute evenly.
  • 2 cup fresh spinach, chopped Chop for quick toss-through and balanced bites.
  • 1 can (15 oz) white beans, drained and rinsed Rinse to reduce sodium and loosen the bean skin flavor.
  • 0.5 cup red onion, thinly sliced Thin slices keep the bite mild after chilling.
Balsamic dressing and finish
  • 0.25 cup olive oil Helps coat tortellini so the salad clings without drying out.
  • 3 tbsp balsamic vinegar Provides tang and depth for the Tuscan-style dressing.
  • 2 clove garlic, minced Freshly minced for stronger flavor in the chilled salad.
  • 1 tsp Italian seasoning Aromatic herb blend for classic Italian seasoning notes.
  • 0.5 cup Parmesan cheese, grated Sprinkle at the end for salty, nutty coverage.
  • Salt and pepper to taste Season to your preference; add gradually.

Method
 

Cook and prep
  1. Cook cheese tortellini according to package directions, then drain and rinse with cold water to stop cooking and keep the filling tender.
  2. Chop sun-dried tomatoes in oil and fresh spinach, then thinly slice the red onion so every bite has visible mix-ins.
Make the dressing
  1. Whisk olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper until the mixture looks fully combined and slightly glossy.
Assemble and chill
  1. Combine tortellini, sun-dried tomatoes, spinach, white beans, and red onion in a large bowl so the salad base is evenly mixed before dressing.
  2. Pour the balsamic dressing over the salad and toss gently to coat without crushing the spinach or tortellini.
  3. Sprinkle Parmesan cheese over the top and toss lightly again so the cheese distributes in flecks rather than clumps.
  4. Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld and the dressing to cling.

Notes

Pro tip: rinse tortellini with cold water right after draining so the pasta doesn’t keep cooking and turning mushy in the chilled salad. Store covered in the refrigerator for up to 3 days; the salad does not freeze well due to the greens and tender tortellini. If you want a lighter option, use half the olive oil and add an extra splash of balsamic vinegar for tang while keeping the dressing flavorful.